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Balsamic Braised Beef Short Ribs

Adapted from [Gastronomical Sovereignty|http://www.gastronomicalsovereignty.com/2012/06/june-src-reveal-rhubarb-and-honey.html]
Cook Time3 hours 30 minutes
Servings: 6 servings
Author: alaskafromscratch

Ingredients

  • 3 lbs. beef short ribs I used boneless, but bone-in would also work, 6-8 portions
  • 2 T olive oil
  • salt and pepper
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 2 stalks celery trimmed and chopped
  • 2 cloves garlic minced
  • 1 c beef broth
  • 6 T good balsamic vinegar
  • 2 T brown sugar
  • 2 14.5oz cans diced tomatoes

Instructions

  • Preheat oven to 300 degrees.
  • Set a dutch oven or oven-proof lidded pot over medium-high heat. Swirl with olive oil. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until nicely browned. Remove short ribs to a plate and set aside.
  • Add the onions, carrots, and celery to the pan. Cook, stirring often, about 5 minutes. Add the garlic and cook 1-2 more minutes. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes. Season with salt and pepper. Bring to a simmer.
  • Cover and put into the oven. Bake for 3 hours.
  • Serve short ribs over mashed potatoes with some of the vegetables and pan juices.